Cochinita Pibil - Yucatan Slow Cooked Pork

• 1 pork shoulder or pork butt, 3-4 pounds
• 6 garlic cloves, peeled
• 1 tablespoon black peppercorns
• 1 tablespoon cumin
• 1 tablespoon red chile powder
• ½ teaspoon cloves
• ½ teaspoon cinnamon powder
• 1 tablespoon mexican oregano
• 4 tablespoon achiote paste
• 2 sour oranges, zested and juiced (or 1 orange and 1/2 grapefruit, zested and juiced, and 1 lime, juiced)
• 2 tablespoon apple cider vinegar
• ½ white onion, thinly sliced

1. 1. Score and salt the pork, and set aside 2. Toast the peeled garlic cloves in a dry pan, until they’re charred all over – this provides a smoky flavor to the dish. Remove the garlic. Toast the peppercorns, cumin, red chile powder, cloves and cinnamon in the pan for one minute, until you can smell the peppercorns and cumin. Place spices, along with the oregano, garlic, achiote paste, citrus zest, juice and vinegar in a food processor or blender, and blend until smooth. 3. Spread mixture on all sides of the pork, and place on a rack inside a dutch oven. Add 1 cup of water to the bottom of the pan. Place sliced onion on top of the pork. 4. Cover pan, and cook at 300 degrees F for 3-4 hours, adding water as necessary to moisture in the oven. The cochinita is done when the pork is fork tender and falling apart. Remove from oven and let sit for a half hour. Use a fork to shred the port, mixing it with the juices at the bottom of the pan. 5. Place a portion of the cochita on a warm tortilla shell (or on freshly baked french bread). Top with pickled onions and cilantro, and serve.